Enjoy summer’s favorite veggies in this refreshing soup that cooks in 30 minutes. 

Makes 5 servings

Ingredients:

• 3 Tbsp olive oil
• 1 medium sweet onion, chopped
• 2 carrots, peeled and thinly sliced
• 1 cup peeled and diced potatoes (diced about a half inch)
• 1 celery stalk, diced about a half inch
• 3 cloves garlic, minced
• 5 cups vegetable broth
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 3 1/2 cups sweet corn kernels sliced from the cob (about 5 ears sweet corn)
• Garnish toppings: diced tomatoes and cucumbers, and sunflower sprouts

Directions:

1. Heat olive oil and chopped onion in a soup pot on medium heat.   Sauté until onions are softened and translucent, about 5 minutes. Stir in carrots, potatoes, celery and garlic.   Sauté for 5 minutes until vegetables are crisp-tender, stirring often.
2. Add vegetable broth, Italian seasoning and salt.  Bring soup to a boil.  Reduce heat and simmer for 10 minutes until vegetables are tender.  Add sweet corn kernels and simmer 8 more minutes until corn is crisp-tender.   Ladle into bowls and serve with garnish toppings.

Tip: 

• Additional garnish options:   chopped fresh chives, fresh basil, sliced green onions or microgreens.